Effects of breed and PRKAG3 and CAST genetic polymorphisms on the quality of serrano dry-cured ham

• Autores: Zongyuan Zhen
• Directores de la Tesis: Dolors Parés i Oliva (dir. tes.), Pere Gou (dir. tes.)
• Lectura: En la Universitat de Girona ( España ) en 2012
• Idioma: inglés
• Tribunal Calificador de la Tesis: Alejandro Diestre Shilling (presid.), M. Dolors Guardia Gasull (secret.), Martin Skplep (voc.)
• Materias:
  • Ciencias tecnológicas
    • Tecnología de los alimentos
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • Two pieces of complementary research dealing with the study of the importance of genetic factors on the quality of the Spanish dry-cured ham Jamón Serrano were carried out for this thesis. The first one compared Serrano dry-cured hams made from typical commercial lines of four representative breeds (Duroc, Landrace, Large White and Piétrain) subjected to the current standard industrial process. Most of the differences in raw material, final composition and rheology were between Piétrain and the other three breeds. Duroc breed showed the most important differences in instrumental colour and appearance, probably caused by its higher intramuscular fat content. The differences between the four breeds in dry-cured ham sensory quality were too small to discriminate them on single traits. However, according to multivariate analyses (PCA), the Large White showed the most appropriate sensory characteristics for dry-cured ham production of the four pure breeds under the processing conditions used, while the Piétrain showed the least appropriate ones. The second piece of research studied the effect of the previously identified PRKAG3 and CAST genetic polymorphisms (PRKAG3 Ile199Val, CAST Arg249Lys and CAST Ser638Arg) on the quality traits of the Spanish dry-cured ham Jamón Serrano. Associations between the polymorphisms and traits of flavour and texture were found. The PRKAG3 Ile/Ile genotype, the CAST249 Arg/Arg genotype, the CAST638 Arg/Arg genotype and the haplotype CAST 249Arg-638Arg are the most favourable for the production of the Spanish dry-cured ham Jamón Serrano. It can be concluded that the effect of different pure breeds was not strong enough to produce significant perceivable differences between dry-cured hams. In contrast, differences between genotypes of PRKAG3 and CAST polymorphisms on proteolysis and sensory traits indicated that polymorphisms could induce perceivable differences in the sensory quality of dry-cured hams. Accordingly, genetic polymorphisms could be better indicators of material screening in the dry-cured ham industry than breeds.